Viking Cruses just sent this recipe. "This hearty soup is perfect for a winter evening-serve it piping hot with thick slices of a delicious dark bread."
[color:"blue"]DUTCH CHEESE SOUP[/color]
Cooking Time: 1 hour
Preparation Time: 20 minutes
INGREDIENTS:
Quarter cup of vegetable oil
1/2 T. butter
1/2 diced onion
1 cup cauliflower
2 potatoes cut into 1/2 in cubes
1 cup carrots
4 cups chicken stock
4 oz. Canadian bacon, diced
5 oz. Gouda cheese, thinly sliced
8 slices sourdough baquettes
salt and pepper
DIRECTIONS:
Heat oil on medium high heat in a 1.5 qt. saucepan.
Add onions and saute until softened.
Add cauliflower, carrots, and potatoes; saute for 5 minutes.
Stir in chicken stock and bring to a boil.
In a small skillet, heat the butter.
Add Canadian Bacon and saute' until lightly browned.
Add bacon to soup, reduce heat to low and cover, simmering until vegetables are tender (about 15 minutes)
**At this point you can puree the soup or not... your choice.
Pour soup into 4 individual flameproof crocks or bowls. Top each portion with 2 bread slices and 1/4 of the cheese.
Place under broiler until cheese is bubbly.
Serve immediately.
